Curried Fish Pie with Potatoes

The smell of curry powder hitting hot butter is one of those kitchen moments that stops you in your tracks. I was skeptical the first time someone suggested adding curry to fish pie, convinced it would ruin the creamy comfort I loved. But one rainy Tuesday, I gave in and stirred turmeric into the roux, and the whole dish transformed into something both familiar and completely new. The golden sauce clung to flaky fish and sweet peas, and when I pulled it from the oven with its crispy potato peaks, I knew I'd never go back to the plain version. Sometimes the best recipes are born from a little doubt and a lot of curiosity.

I made this for my brother after he moved into his first flat, and he scraped the dish so clean I thought he might lick it. He called it fancy comfort food, which is exactly what it is. The smoked haddock adds a depth that makes people ask what your secret is, and the curry powder gives just enough warmth without overwhelming the delicate fish. Watching someone take that first bite, pause, then immediately go back for more, that never gets old.

Ingredients

• White fish fillets: Cod or haddock work beautifully because they hold their shape and soak up the curry sauce without falling apart.
• Smoked fish: This is the secret weapon, adding a gentle smokiness that makes the whole dish taste more complex and interesting.
• Cooked peeled shrimp: Stir these in at the end so they stay tender and sweet instead of turning rubbery.
• Onion and garlic: The aromatic base that mellows into sweetness and carries the curry flavors through every bite.
• Carrot: Adds a subtle sweetness and a pop of color that makes the filling feel more complete.
• Frozen peas: They bring brightness and a little sweetness that balances the warm spices perfectly.
• Unsalted butter: Used twice, once in the roux and once in the mash, for richness that ties everything together.
• Plain flour: This thickens the sauce into something velvety that clings to every piece of fish.
• Whole milk: Creates a creamy, luscious sauce that feels indulgent without being heavy.
• Fish stock or vegetable stock: Adds depth and a savory backbone that makes the sauce sing.
• Mild curry powder: The star spice, bringing warmth and a gentle complexity that feels cozy, not fiery.
• Ground turmeric: Gives the sauce that gorgeous golden color and an earthy undertone.
• Fresh parsley: A handful of brightness stirred in at the end to lift the whole dish.
• Potatoes: Choose floury ones like Maris Piper for the fluffiest mash that crisps up beautifully in the oven.
• Salt and pepper: Season generously, tasting as you go, because underseasoned fish pie is a missed opportunity.

Instructions

Preheat and prep:

Get your oven to 200°C so its ready to crisp up that potato topping later. This is also the time to peel and chop your potatoes so they can get cooking while you work on the filling.

Boil and mash the potatoes:

Simmer the potato chunks in salted water until a knife slides through easily, then drain them well and mash with butter and milk until smooth and fluffy. Season them boldly because bland mash on top of a flavorful filling is a letdown.

Sauté the aromatics:

Melt butter in a saucepan and cook the onion, carrot, and garlic until they soften and smell sweet, stirring occasionally so nothing sticks. This is where the foundation of flavor starts to build.

Bloom the spices:

Stir in the curry powder and turmeric, letting them sizzle for a minute until the kitchen smells warm and inviting. This step wakes up the spices and makes them more fragrant.

Make the roux:

Add the flour and stir it into the buttery vegetables, cooking for another minute to get rid of the raw flour taste. Youre building the base that will thicken your sauce beautifully.

Create the sauce:

Slowly whisk in the milk and stock, stirring constantly to avoid lumps, and let it bubble gently until it thickens into a smooth, creamy sauce. It should coat the back of a spoon when its ready.

Add the fish and peas:

Gently fold in the white fish, smoked fish, and peas, simmering just until the fish starts to turn opaque and flake slightly. Dont overcook it here because it will cook more in the oven.

Finish the filling:

Remove the pan from the heat and stir in the shrimp and parsley, then taste and adjust the seasoning. The shrimp just need to warm through, not cook.

Assemble the pie:

Pour the curried fish mixture into a baking dish and spread the mashed potato over the top, using a fork to rough up the surface into peaks and valleys. Those little ridges will turn golden and crispy in the oven.

Bake until golden:

Slide the dish into the oven and bake for 25 minutes until the top is crispy and golden brown with darker edges. Let it rest for 5 minutes before serving so the filling can settle and you dont burn your tongue.

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I served this at a small dinner party once, and a friend who claimed to hate curry asked for the recipe halfway through her second helping. She said it didnt taste like curry in the way she expected, just warm and comforting and a little bit magical. Thats when I realized this dish has a way of winning over skeptics and becoming the kind of recipe people ask you to make again and again.

Making It Your Own

This recipe is forgiving and loves a little improvisation. Ive stirred in handfuls of spinach when I had some wilting in the fridge, and it added a lovely earthy note. A bit of grated mature cheddar mixed into the mash makes it even richer and more indulgent. If you want a sweeter topping, swap half the potatoes for sweet potatoes, the slight sweetness plays beautifully with the curry spices.

Storing and Reheating

Leftovers keep well in the fridge for up to two days, covered tightly. Reheat individual portions in the oven at 180°C until bubbling and crispy on top, or use the microwave if youre in a hurry, though the topping wont be as crisp. Ive even frozen this before baking, then cooked it straight from frozen, adding an extra 15 minutes to the baking time.

Serving Suggestions

This pie is hearty enough to stand on its own, but I love serving it with a simple green salad dressed in lemon and olive oil to cut through the richness. Steamed green beans or roasted tenderstem broccoli work beautifully too. A crisp, cold Sauvignon Blanc is my go to pairing, the acidity balances the creamy curry sauce perfectly.

• Serve with crusty bread to mop up every last bit of sauce from the plate.
• A dollop of mango chutney on the side adds a sweet, tangy contrast that some guests love.
• Garnish with extra fresh parsley or a squeeze of lemon juice just before serving for brightness.

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This curried fish pie has become my answer to grey days and the need for something that feels like home. I hope it becomes one of those recipes you turn to when you want comfort with a little spark of warmth.

Recipe FAQs

→ Can I use frozen fish for this pie?

Yes, frozen fish works well. Thaw completely and pat dry before use to avoid excess moisture in the sauce. Ensure pieces are evenly sized for consistent cooking.

→ What fish alternatives work best?

Salmon, pollock, or halibut are excellent substitutes. Mix firm white fish with smoked varieties for depth of flavor. Avoid oily fish like mackerel which can overpower the curry sauce.

→ How do I make the potato topping extra crispy?

Rough up the mashed potato surface with a fork to create peaks and valleys. Brush lightly with melted butter or dot with small pieces before baking for enhanced golden crispiness.

→ Can I prepare this dish ahead of time?

Assemble completely up to 24 hours in advance and refrigerate covered. Add 10-15 minutes to baking time if cooking from cold. The flavors actually improve overnight.

→ What sides pair well with curried fish pie?

Serve with steamed green beans, buttered peas, or a fresh garden salad. Crusty bread works wonderfully to soak up any extra sauce. A light coleslaw adds refreshing contrast.

→ How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat covered at 180°C for 20 minutes, then uncover for 5 minutes to crisp the top. Microwave individual portions for 3-4 minutes.